RU2186499C2 - Macaroni product manufacture method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves kneading dough from flour and delivery water subjected to electrochemical treatment; pressing out, cutting and drying. Delivery water is heated to temperature of 55-65 C, subjected to electrochemical treatment until pH value reaches 8.5-9.5 and oxidation-reduction potential is 310-280 mV. Dough moisture content is 29.5-31.0%. Soft wheat is used for manufacture of macaroni products. EFFECT: improved manufacture technology and increased quality of macaroni products. 2 tbl, 3 ex

Description

 The invention relates to the food industry, in particular to the production of pasta.

 A known method for the production of pasta (AS USSR 1794440, A 23 L 1/16, 02/15/93. Bull. 6), providing for the mixing of dough from flour and an aqueous solution of sodium chloride, subjected to electrochemical processing in the anode zone of the electrolyzer to pH 5 -3, and then in the cathode zone to a pH of 9.5-10.5 (adopted as a prototype).

 The disadvantages of this method of production of pasta are: the technological complexity of the process, due to the two-stage electrochemical treatment of the water-salt solution, the difficulty of kneading the dough. It is also doubtful the possibility of carrying out the invention according to the prototype method, since the anolyte and catholyte can be obtained by parallel membrane electrolysis, rather than sequential (as indicated in the prototype). In fact, the prototype uses a hypochloride solution with approximate parameters: pH 7, redox potential = +700 ÷ +800 mV (which the authors themselves could not have expected), which has only pronounced disinfectant properties.

 Therefore, the conclusions set forth in the prototype about the advantages of the separate influence of an acidic and alkaline medium on the batch and the quality of the test are unfounded, and the possible qualitative effect obtained using hypochloride solutions can be explained by the physical properties of freshly prepared electroactivated water. The indication in the prototype of the pH values without the values of the redox potential does not provide sufficient information to explain the changes in the quality of the test.

 The present invention solves the problem of simplifying pasta production technology while improving their quality.

This is achieved by the fact that in a method for the production of pasta, including kneading dough from flour and tap water, subjected to electrochemical processing, extruding, cutting and drying, according to the invention, water heated to a temperature of 55-65 ^o C, is electrochemically treated to pH 8.5 ÷ 9.5 and redox potential (ORP) = -310 ÷ -280 mV, the dough is kneaded with a moisture content of 29.5-31.0%.

 Based on the recommendations of the collection of technological instructions for pasta, when using baking flour with a low gluten content (25%), soft batch is used. We carried out a comparative assessment of all 3 batches (hard, medium, soft) in water with a pH of 8.5-9.5 and ORP = -310 ÷ -280 mV, and we determined the optimal - average batch.

When choosing the type of kneading depending on the temperature of the water (cold, warm, hot) when using electro-activated water with selected parameters, warm kneading is recommended (t = 55-65 ^o С).

 The use of water with parameters of pH 8.5-9.5 and ORP = -310 ÷ -280 mV (catholyte) in pasta production makes it possible to obtain pasta from baking flour that is close in quality to products from durum wheat.

The use of only a catholytic solution with surface-active and alkaline properties in the invention, which is ensured by predetermined pH and ORP, makes it possible to explain favorable changes in the protein structure of the test. Sites of the protein having a positive charge interact with the hydroxonium (OH ^- ) zone and as a result, the negative charge of the protein is enhanced. In addition, the catholyte itself has a negative charge. This leads to the repulsion of the same charges and the unfolding of the protein structure. The catholyte fraction increases the swelling of gluten proteins, its elasticity, contributes to the creation of a continuous structure of the protein skeleton of the dough, facilitates pressing, increases the strength of pasta.

 We experimentally confirmed the effect of electroactivated water directly on the properties of gluten.

In accordance with the method for determining the mass of raw gluten in flour (GOST 28796-96), 13 cm ^{3 of} tap water was replaced for kneading dough with 25 g of flour with electroactivated water with various parameters in the pH range 8.5 ÷ 10.5 and ORP = -310 ÷ -280 mV. Gluten was washed after 20 minutes of curing with tap water, as provided by GOST 28796-96. The weight of crude gluten and the N index of ^{IDK were} determined. The results are presented in table 1.

From table 1 it can be seen that the mass of the washed gluten and its properties are to a large extent determined by the parameters of electroactivated water. The best properties were samples with pH 8.5–9.5 and ORP = –310–280 mV: wet gluten weight 27.3–28.0% and N ^IDK 86–84 units.

 With increasing pH values, changes occur in the tertiary and quaternary structures of the protein. It is possible that they influence the change in the quality of gluten, since these structures determine the physical properties of pasta dough.

 With distance from the isoelectric point, protein hydration increases in both directions. Knowing that gluten consists of 2/3 of water, we can explain the increase in the mass of raw gluten obtained using ECA water (electrochemically activated water), compared with the control. When removed from the isoelectric point, proteins are able to strongly bind and absorb moisture. In this case, a quarter of water is adsorbed. The remaining water is absorbed osmotically, which leads to a sharp increase in the volume of proteins in the test.

 Examples of the proposed method for the production of pasta are given below.

Example 1. For 100 kg of baking flour take 26.0 dm ^{3 of} water with a temperature of 55 ^o C, subjected to electrochemical treatment in an electroactivator type STEL in the cathode zone to a pH of 8.5 and ORP = -310 mV. Prepared water is served in the dough kneading (dough humidity 31%). The kneaded dough is pressed out, the products are cut and dried.

Example 2. For 100 kg of baking flour take 26.0 dm ^{3 of} water with a temperature of 60 ^o C, subjected to electrochemical treatment in an electroactivator in the cathode zone to a pH of 9.0 and ORP = -295 mV. Prepared water is served in a batch (dough humidity 30.2%). The kneaded dough is pressed out, the products are cut and dried.

Example 3. For 100 kg of baking flour take 26.0 dm ^{3 of} water with a temperature of 65 ^o C, subjected to electrochemical treatment in an electroactivator in the cathode zone to a pH of 9.5 and ORP = -280 mV. Prepared water is served in the batch of dough (dough moisture 29.5%). The kneaded dough is pressed out, the products are cut and dried.

 When the values of the process parameters more and less boundary, the goal is not achieved, since there is a deterioration in the structural, mechanical and cooking properties, the loss of dry matter during cooking, as well as its duration, increase.

 Technical advantages of this method relative to the prototype are shown in table 2.

Claims (1)

A method for the production of pasta, including kneading dough from flour and tap water subjected to electrochemical processing, pressing, cutting and drying, characterized in that the water heated to a temperature of 55-65 ^o C, is electrochemically processed to pH = 8.5-9, 5 and ORP = (- 310) - (-280) mV, and the dough is kneaded with a moisture content of 29.5-31.0%.

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